S04 or Nottingham for Christmas Ale

[John Sand]

I plan to brew Gordon Strong's Christmas Ale. He recommends Wyeast 1318 London Ale III, I haven't any, nor does my LHBS. I do have Nottinham and S04.
The grist is Golden Promise, Dark Munich, Aromatic, Flaked Barley and Chocolate Malt. There are honey and spices too. Which dry yeast would you use and why?

[mashani]

Ideally neither as both will be crisper/drier then intended, but S04 will be closer, and let more of the malty vibe through. Notty will be even more crisp and dry.

[John Sand]

My thought too, I ordered the S04 for this. Some search results compare 1318 to Notty and 1056, which I think of as cleaner and closer to US05.

[bpgreen]

My thought too, I ordered the S04 for this. Some search results compare 1318 to Notty and 1056, which I think of as cleaner and closer to US05.

UA-05 and 1056 are both versions of the Chico strain. When US-05 first came out, it was called US-56, but Fermentis changed the name due to the similarity (I don't remember if they were sued by Wyeast, or if they changed it proactively).

Nottingham is ostensibly an English ale yeast, but I've always used it as a clean fermenting yeast like Chico. I always use it at low temperatures, though, which may make a big difference. I've also read that it's a blend, so that could be part of what's going on.

[John Sand]

Thanks. I find Notty similar to US05 in the upper 60s, similar to lagers in the upper 50s. AIH suggests Notty or Bry97 as dry substitutes for 1318. The guy at my LHBS recommended Imperial A38 as the same strain as 1318. While that is repeated sparsely online, the descriptions seem different.
I may yet buy some 1318, as I'm seeing a friend in western Suffolk tomorrow afternoon, ten minutes away from another HBS.
But if tomorrow is a good brew day...

[John Sand]

I did brew on wednesday, and I did use the 1318. Ground water is still warm, since I had to chill overnight in the ferm fridge I picked up the yeast, made a vitality starter, and pitched it the next day.